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Strawberry Ice Cream

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine Indian
Servings 1 quart


  • 2 cups Milk (I used 2%)
  • cups Heavy cream
  • cups Strawberry puree
  • ½ cup Sugar Powdered
  • 2 tbsps Corn starch


  • Mix corn starch with ¼ cup milk and set aside.
  • Heat milk and bring to a boil. Add the corn starch mixture whisking constantly and add ¼ cup sugar. Bring the mixture to a simmer and cook till it thickens. Once cool, refrigerate until well chilled, at least 4 hours or overnight.
  • Beat the cream with the remaining powdered sugar until soft peaks form.
  • Gently fold in strawberry puree and cooled milk mixture into the cream.
  • Pour the mixture into Ice cream maker and follow manufacturer’s instructions. Alternately pour the mixture into a shallow container and freeze until slushy. Remove and blend until soft and creamy. Freeze again until firm. Scoop and serve.


I served with some of the strawberry puree.